Zaab Zaab Woodside

Pad Thai

Stir-fried fresh rice noodles with tamarind sauce, eggs, peanuts, tofu, sprouts, garlic, and chives

Pad See Ew

Stir-fried broad noodles with pork collar, bacon, Chinese broccoli, and sweet soy sauce.

Kee Mow

Stir-fry flat rice noodle with chili, hot basil, and tomato

Kapow กะเพรา

Spicy. Sautéed hot basil, Thai chili, and garlic. Top with fried egg. Served with Jasmine rice.

Khoa Pad Pu

Crab meat fried rice served with seafood sauce

Three Musketeers

Stir-fried glass noodles with sator beans, pickled garlic, acacia, shrimp, and minced pork.

Sautéed Morning Glory

Morning glory sautéed with bird chili, crispy shallot, and soy sauce

Som Tum Pla Ra ส้มตำปลาร้า

Sliced green papaya salad, chili, limes, tomato, string bean, and fermented fish sauce

Som Tum Thai ส้มตำไทย

Sliced green papaya classic Thai style with roasted peanuts, snake bean, tomato, and dried shrimp

Tum Ko Lat

Combination of Isan and Thai style sliced green papaya with, peanut, dried shrimp, Thai eggplant, tomatoes, and string beans and salted duck egg.

Som Tum Platter

Shredded green papaya, garlic, chili, lime juice, and fermented fish sauce with raw shrimp, salted egg, black crab, pork rind, Laos olive, tomatoes, green beans, and kanom jeen (rice noodle) includes sticky rice or classic style (som tum Thai) with peanuts and sun dried shrimp

Larb Ped Udon ลาบเป็ดอุดร

A specialty from Chef Aniwat’s hometown: duck breast with charred galangal, fried liver, and crispy duck skin, tossed with chili, lime, and mint.

Larb Pork

Minced pork with chili, lime juice, mint, cilantro, scallions, shallots, and roasted rice powder.

Gai Yang Vichean Buri (Half Chicken Combo with Somtum)

Rotisserie half chicken marinated in coriander and lemongrass, served with papaya salad, sticky rice, and spicy tamarind jaew sauce.

Gai Yang Vichean Buri (Whole Chicken Combo with Som Tum)

Isaan Local Platter – Traditional style Vichean Buri whole chicken, roasted and grilled, marinated in coriander and lemongrass, served with papaya salad (Som Tum) and sticky rice.

Neur Yang Rib Eye Steak

Crying Tiger – Sliced ribeye steak served with spicy tamarind jaew and bitter jaew khom.

Hanger Steak 2 Skewers

Grilled hanger steak on skewer with Jaew sauce

Pork Shoulder 2 Skewers

Grilled pork shoulder on skewer

Shrimp 2 Skewers

Grilled shrimp on skewer

Squid 2 Skewers

Grilled squid on skewers

Chicken 2 Skewers

Grilled chicken on skewers served with jaew sauce

Tom Zaab Pork Rib

Baby pork ribs in a spicy tamarind and lime broth.

Tom Yum Prawn

River prawn and shrimp, lemongrass broth, roasted chili paste, chili, lime, and mushroom

Gaeng Om Gai. แกงอ่อมไก่

Traditional Northeastern herbal curry with chopped chicken, braised Thai eggplant, lemongrass, galangal, lime leaves, and dill.

Nam Ya Pu

Fresh lump crab meat and soft-shell crab in yellow curry braised with coconut milk and kaffir lime, served with Kanom Jeen noodles, boiled egg, sprouts, green beans, and sour cabbage.

Nam Ya Pu with Soft Shell Crab

Yellow curry with coconut milk, crab meat, and soft-shell crab, served with boiled egg, sprouts, sour cabbage, green beans, and rice noodles.

Keow Wan Gai

Chicken thigh in green curry with coconut milk, Thai eggplant, bamboo shoots, served with Jasmine rice.

Green Curry Noodle

Chicken green curry with coconut milk, bamboo shoots, Thai basil, served with rice vermicelli.

Grilled Sticky Rice

Khao jee nam prik Northern Thai chilli dips

Jasmine Rice

Steamed jasmine rice, aromatic and fluffy.